WBV 105 - Sensory Evaluations

3 Cr.

This course provides for an overview of the sensory process applied to beverage evaluation. Evaluation will be based on visual olfactory and taste examination. The student will be able to identify the primary taste characteristics: sweet, sour, bitter, and salty. Beverage sensory evaluation will cover coffee, tea, beer, wine, and distilled spirits.
Pre-Requisites: WBV 101, WBV 106, WBV 107.